ブラッスリー・アダージォ

We will prepare a special course tailored to your needs.

For details, please contact the store.

"Here is an example of the main ingredients and cooking methods used in a typical course menu."

[First dish]

●Two types of small, bite-sized amuse-bouches

- Ezo abalone escargot style and a dish of seared fresh fish,

Homemade processed meat dishes, etc.

[Second dish]

●Assortment of 5 appetizers

Marinated spot prawns from nearby waters with avocado and yuzu pepper sauce, foie gras and truffle terrine, etc...

- Carpaccio-style fish, tartare, mousse, etc., made with the day's freshest fish...

- Marinated seasonal vegetables, soufflés of flounder, wild sea bream, scallops, etc., served with caviar, etc.

[Third dish]

●Soup (served cold depending on the season)

・Niseko natural water and homemade Wagyu beef consommé

Vichyssoise made with Kita Akari potatoes directly from Niseko, harmoniously paired with foie gras.

[4th dish]

● Pasta dishes served as warm appetizers

- Handmade or thin pasta dishes featuring snow crab, shellfish, and other seafood, garnished with bottarga, salmon roe, and seasonal vegetables...

[5th dish]

● Fish dishes

Grilled or roasted live lobster and king crab, served with seasonal seafood,

We use two seasonal sauces, such as a lobster and champagne sauce and a herb sauce.

[6th dish]

●Meat dishes

Two types of meat, including Tokachi-produced Wagyu beef fillet, female venison from Hamanaka town in eastern Hokkaido, and pork from Nayoro, served with foie gras...

Depending on the wine and ingredients used on the day, the vegetable sauce will be...

Sauces made with herbs, sauces made with old port wine from Southern France, etc...

As the seasons change

[7th dish]

●A palette-style assortment of 5 desserts for special occasions.

• Includes two types of homemade bread

- Our own original blend espresso, French blend, or tea, roasted in-house.

*The course contents and number of dishes may change depending on the season and availability.